Materias dentro de su búsqueda.
Mostrando 2,001 - 2,020 Resultados de 8,565 Para Buscar 'Alaior~', tiempo de consulta: 3.11s Limitar resultados
  1. 2001
    “…Results showed that in the purée the frequency of mentioned sensations decreased compared with the dish, as it was more difficult to identify flavors. Adding flavors in powder form only allowed a cheese/ham flavor identification, but in the purées with emulsions, it was possible to identify the dry-cured ham flavor. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet
  2. 2002
    “…The aim of this study was to compare the antioxidant activity, chemical composition, flavor and bioactive compounds between Korean and imported velvet antlers (VAs)-derived extracts. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
  3. 2003
    por Zeth, Kornelius, Sancho-Vaello, Enea
    Publicado 2021
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Structural Plasticity of LL-37 Indicates Elaborate Functional Adaptation Mechanisms to Bacterial Target Structures
  4. 2004
    “…Precipitation over the Southwest, including SoCal, and snow accumulation in the Great Basin usually precede cold SAWs. Both SAW flavors, but especially the hot SAWs, yield low relative humidity at the coast. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Hot and cold flavors of southern California’s Santa Ana winds: their causes, trends, and links with wildfire
  5. 2005
    “…On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects
  6. 2006
    “…Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region
  7. 2007
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    A Flavor of the Future of GI Endoscopy—New Solutions Shape the Field of Modern Gastrointestinal Care
  8. 2008
    “…Findings in this study can contribute to research on aggressive behavior on the Internet and improve our understanding of the multiple factors involved in the elaboration of gender stereotypes relative to violent or victim behavior.…”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Perception of Faces and Elaboration of Gender and Victim/Aggressor Stereotypes: The Influence of Internet Use and of the Perceiver’s Personality
  9. 2009
    “…OBJECTIVE: This study examines and presents spatial and temporal patterns of homicide victims from 2006 to 2015 in the state of Alagoas, Brazil, focussing on the municipality scale and differentiated by victims’ sex. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Spatial-temporal patterns of homicide in socioeconomically deprived settings: violence in Alagoas, Brazil, 2006‒2015
  10. 2010
    por Zheng, Xiaochun, Shi, Xuewei, Wang, Bin
    Publicado 2021
    “…However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese
  11. 2011
    “…The main phytochemicals were alizarin-related anthraquinones and flavoring phenol compounds. The antifungal activity of this extract, alone and in combination with chitosan oligomers (COS) or with stevioside, was evaluated against the pathogenic taxa Diplodia seriata, Dothiorella viticola and Neofusicoccum parvum, responsible for the so-called Botryosphaeria dieback of grapevine. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Activity of Anthracenediones and Flavoring Phenols in Hydromethanolic Extracts of Rubia tinctorum against Grapevine Phytopathogenic Fungi
  12. 2012
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Application of a new System for Classifying Root and Canal Anatomy in Clinical Practice – Explanation and Elaboration
  13. 2013
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Elaboration of a Radiomics Strategy for the Prediction of the Re-positive Cases in the Discharged Patients With COVID-19
  14. 2014
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
  15. 2015
    “…Meanwhile, TUT make the halibut bone soup has better emulsifying characteristics and stability. The contents of flavor substances, such as esters, 5′-nucleotides, organic acids in the halibut bone soup were more abundant, while the contents of hexanal and 1-octen-3-ol and fishy off-flavor were reduced in TUT group. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup
  16. 2016
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Strengthening the reporting of observational studies in epidemiology using mendelian randomisation (STROBE-MR): explanation and elaboration
  17. 2017
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Corrigendum: CEO Empowering Leadership and Corporate Entrepreneurship: The Roles of TMT Information Elaboration and Environmental Dynamism
  18. 2018
    “…Therefore, plant-derived substances have antibacterial, antioxidant, and flavoring activity with the potential to be used in the formulation of toothpaste, mouth rinses, dentures cleansers-fixatives, and saliva substitutes.…”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Plant-Derived Substances with Antibacterial, Antioxidant, and Flavoring Potential to Formulate Oral Health Care Products
  19. 2019
    “…Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
  20. 2020
    “…Applying multivariate analyses, it was possible to target the contribution of processing parameters to the generation of flavoring and bioactive compounds. To conclude, the fermentation process proposed was able to reduce unpleasant VOCs, whilst at the same time keeping the healthy ones, and it also improved nutritional quality, depending on time and bacterial starters. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process
Herramientas de búsqueda: RSS